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by The Edible Valley Podcast
Exploring the food culture of the Comox Valley and Vancouver Island. Interviews with local Chefs, Farmers, and Producers. Hosted by chef Jonathan Frazier , food entrepreneur and writer Darren Howlett and William Stringer the producer.
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- Yesterday27 min
F3 Week 8: NFL Highlights, Fantasy Football & Game-Day Grilling
F3 Podcast – Week 8 Football • Food • Fantasy Week 8 is here, and the NFL season is starting to heat up! Jonathan and Erin are back for another round of football talk, fantasy football headaches, bold predictions, and plenty of food-related conversation. This week we’re looking at the biggest NFL storylines, what’s happening around the league, fantasy players worth watching, and the decisions that could make or break your week. As always, we’ll wrap things up with our local food pick and spin the wheel to see where the conversation takes us next. Football. Food. Fantasy. Three things that make a great Sunday. -Classic Grilled Hamburger- F3 Recipe of the week Yield: 4 burgers Prep time: 20 minutes Roasting time: 40–50 minutes for garlic Cooking time: 10–12 minutes INGREDIENTS Burger Patties 680 g ground beef (80/20) 3–4 cloves roasted garlic, mashed 15 mL (1 tbsp) Dijon mustard 5 mL (1 tsp) kosher salt 2.5 mL (½ tsp) freshly ground black pepper Burger Toppings 4 hamburger buns 4 slices sharp cheddar cheese Lettuce leaves 1 tomato, sliced ½ red onion, thinly sliced Dill pickle slices Mayonnaise, ketchup and mustard Roasted Garlic 1 whole garlic bulb 15 mL (1 tbsp) olive oil INSTRUCTIONS 1. Roast the Garlic Preheat oven to 190°C (375°F). Cut the top off the garlic bulb, drizzle with olive oil and wrap in foil. Roast for 40–50 minutes until soft and golden. Cool, squeeze out the cloves and mash into a paste. 2. Prepare the Burgers Combine roasted garlic and Dijon mustard. Gently mix into the ground beef without overworking. Divide into four equal portions (approximately 170 g each). Shape into patties about ¾ inch thick and make a small indentation in the centre. Season both sides with salt and pepper just before grilling. 3. Grill and Assemble Preheat grill to medium-high (205–230°C / 400–450°F). Grill burgers until the internal temperature reaches 71°C (160°F). Add cheddar during the final minute to melt. Toast buns cut-side down on the grill until golden. Assemble with mayonnaise, lettuce, burger patty, tomato, onion and pickles. Add ketchup or mustard if desired. CHEF’S TIPS Beef: Use 80/20 ground beef for the best flavour and juiciness. Handling: Don’t overwork the meat or press down on the burgers while grilling. Preparation: Roast garlic and prepare toppings ahead of time. Keep formed patties refrigerated until cooking. Serving: Pair with French fries, onion rings, coleslaw or potato salad for a great game-day meal. Food Safety: Always cook ground beef to an internal temperature of 71°C (160°F), checked with a digital thermometer.
- Yesterday18 min
SOUP’S ON! The Secrets to Making Better Soup.🍳
Have you ever made a soup and wondered why some soups just seem to have more flavour than others? A good soup is about more than just putting ingredients in a pot. In this episode of That Cooking Thing, Chef Jonathan Frazier talks about the basics of making a good soup, from building flavour at the beginning to understanding how ingredients work together. Soup is one of the most practical things you can make in the kitchen. It can be simple, comforting and a great way to use what you already have on hand. But there are a few basic techniques that can make all the difference. Jonathan walks through the fundamentals, including how to build a good base, when to add your ingredients, how to develop flavour, and why understanding the different types of soup matters. We’ll also look at the difference between clear and thick soups, how stocks fit into the process, and how simple techniques can turn everyday ingredients into something really good. Because making soup isn’t just following a recipe. It’s understanding what you’re doing and why. In this episode: What makes a good soup The importance of building flavour Starting with a good stock Mirepoix and aromatics The difference between clear and thick soups When to add different ingredients How to develop flavour and balance seasoning Understanding texture and consistency How to finish and serve a soup Making the most of ingredients you already have Chef’s Shortcut: Build your flavour from the beginning. Take the time to cook your vegetables and aromatics properly before adding your liquid. Those first few minutes can make a big difference in the finished soup. 🎧 Listen to this episode of That Cooking Thing and let’s make some good soup. Classic Potato Leek Soup Chef Jonathan Frazier’s Makes: 4–6 servings Prep Time: 15 minutes Cooking Time: 30–35 minutes Ingredients 3 tbsp butter 3 large leeks, white and light green parts, cleaned and thinly sliced ½ medium onion, diced 2 cloves garlic, minced 750 g Yukon Gold potatoes, peeled and diced 1 litre chicken or vegetable stock 1 bay leaf 2 sprigs fresh thyme ½ cup heavy cream (optional) Salt, to taste Freshly ground black pepper, to taste Fresh chives, finely chopped, for garnish Method 1. Prepare the leeks and onions. Trim the roots and dark green tops. Slice the leeks lengthwise and rinse thoroughly under cold running water to remove any dirt trapped between the layers. Slice thinly. 2. Prepare the potatoes. Peel and dice the potatoes into approximately 2 cm pieces. Keep the pieces reasonably consistent so they cook evenly. 3. Sweat the vegetables. Melt the butter in a large soup pot over medium-low heat. Add the leeks and onion. Cook gently for 8–10 minutes until softened but not browned. 4.Add the garlic. Add the minced garlic and cook for another 30 seconds until fragrant. 5. Add the potatoes and stock. Add the diced potatoes, stock, bay leaf and fresh thyme. Stir to combine. 6. Simmer. 7. Bring the soup to a gentle simmer. Cook for approximately 20–25 minutes, or until the potatoes are completely tender. 8. Remove the aromatics. Remove the bay leaf and thyme stems before blending. 9. Blend the soup. Using an immersion blender, carefully blend the soup until smooth. Avoid excessive blending, as the starch in the potatoes can make the soup gluey. 10. Finish. Return the soup to low heat. Stir in the cream if using. Taste and adjust the seasoning with salt and freshly ground black pepper. 11. Adjust the consistency. If the soup is too thick, add a little more stock until you reach your desired consistency. 12. Garnish and serve. Ladle into warm bowls and finish with fresh chopped chives and freshly ground black pepper. Chef’s Note Take your time with the leeks. The foundation of a good potato leek soup is gently cooked leeks. Don’t rush this step or allow them to brown. Cooking them slowly in butter brings out their natural sweetness and develops the flavour of the soup. Be careful when blending potatoes. Unlike many other vegetables, potatoes can become gluey when overworked. Blend just until smooth. And remember: Good soup starts with good technique, not complicated ingredients. Serving Suggestion Serve with: Crusty French bread, Toasted sourdough, Garlic croutons, Fresh chopped chives, A drizzle of cream, Freshly cracked black pepper. Best ser
- 1 weeks ago27 min
F3 Week 7: NFL Upsets, Fantasy Football & Pretzel Bites
F3 Football, Food & Fantasy | Week 7 The NFL delivered upsets, comebacks, overtime drama and plenty to talk about in Week 7. Jonathan Frazier and Erin Haluschak break down the biggest stories from around the league, check in on fantasy football, and debate what makes the perfect game-day spread. This week’s F3 Food Pick is homemade soft pretzel bites, served warm with cheddar cheese sauce and mustard. Because football is always better with good food! Football, fantasy and food. Let’s get into it!
- 3 weeks ago23 min
Atlanta Falcons — F3 Podcast: Football, Fantasy & Atlanta
This week, Jonathan and Erin turn their attention to the Pittsburgh Steelers, breaking down the latest fantasy football storylines, some surprising results around the NFL, the Steelers’ 2-2 start and the food traditions of Pittsburgh. Pittsburgh enters the episode at 2-2 after a wild loss to Cleveland, with Aaron Rodgers, former Green Bay head coach Mike McCarthy and receiver DK Metcalf at the centre of the conversation as the duo asks whether Pittsburgh can turn its collection of big names into a deep playoff run. And, of course, no discussion of Pittsburgh would be complete without talking about its food. Jonathan explores the city’s strong Eastern European influence, with pierogies, kielbasa, haluski and chipped ham among the regional favourites, before naming the F3 Food Pick of the Week: the Primanti sandwich – grilled meat, melted provolone cheese, French fries and vinegar-based coleslaw, all piled between two slices of bread. In This Episode: Erin’s Week 4 fantasy football outlook Fantasy football injuries and the importance of bench depth Bryce Young and Matthew Stafford Lamar Jackson’s injury Surprising results around the NFL The NFL’s undefeated teams Aaron Rodgers and his future in Pittsburgh Mike McCarthy reunites with Rodgers DK Metcalf and the Steelers’ offensive potential Pittsburgh’s Eastern European food traditions Why Pittsburgh puts French fries on everything The Primanti sandwich The New York Giants are next #F3Podcast, #PulseCommunity, #VancouverIslandPodcast, #NFLFootballPodcast, #FantasyFootball, #PittsburghSteelers, #PrimantiSandwich
- Oct 12, 202620 min
The Heart of Community: Volunteering, Local Food and Giving Back — The Edible Valley Podcast Episode 275
What happens when chefs put aside the pressure of the professional kitchen and come together to cook for their communities? In this episode of the Edible Valley Podcast, Chef Jonathan Frazier and William Stringer talk about volunteering, the joy of sharing food, and the people who make our communities stronger. Jonathan shares stories from two memorable food events: Cook’s Camp in Pemberton, where chefs and culinary students worked side by side, and the Food Day Canada Harvest Table at Keating Farm in the Cowichan Valley. From preparing turkey soup and serving a five-course dinner to working alongside Culinary Team Canada and Vancouver Island culinary students, these experiences show how food brings people together. The conversation also explores the rewards of volunteering, from helping local organizations raise money to discovering new friendships, learning new skills, and finding a renewed sense of purpose. Jonathan talks about volunteering with the North Vancouver Island Culinary Association and helping the Comox Valley Hospice Society with its community pancake breakfast. You don’t have to be a chef to make a difference. Sometimes, all it takes is a willingness to show up, lend a hand, and share what you know. Join Jonathan and William for a conversation about food, community, and why giving your time can be just as rewarding as the work you do every day. In this episode: How chefs and culinary students come together through volunteering Cook’s Camp and the value of learning and working alongside others Food Day Canada and the Harvest Table at Keating Farm Supporting local organizations through community food events The North Vancouver Island Culinary Association and the next generation of culinary professionals Why volunteering can recharge your batteries and strengthen your community Have you volunteered in your community? We’d love to hear about the organizations, events, and causes that matter to you. Listen, like, share, and subscribe to the Edible Valley Podcast for more conversations about local food, chefs, farmers, food producers, and the people building stronger food communities across Vancouver Island. Explore more at ediblevalley.com.
- Oct 8, 202619 min
Pittsburgh Steelers — F3 Podcast: Football, Fantasy & Pittsburgh Food
This week, Jonathan and Erin turn their attention to the Pittsburgh Steelers, breaking down the latest fantasy football storylines, some surprising results around the NFL, the Steelers’ 2-2 start and the food traditions of Pittsburgh. Pittsburgh enters the episode at 2-2 after a wild loss to Cleveland, with Aaron Rodgers, former Green Bay head coach Mike McCarthy and receiver DK Metcalf at the centre of the conversation as the duo asks whether Pittsburgh can turn its collection of big names into a deep playoff run. And, of course, no discussion of Pittsburgh would be complete without talking about its food. Jonathan explores the city’s strong Eastern European influence, with pierogies, kielbasa, haluski and chipped ham among the regional favourites, before naming the F3 Food Pick of the Week: the Primanti sandwich – grilled meat, melted provolone cheese, French fries and vinegar-based coleslaw, all piled between two slices of bread. In This Episode: Erin’s Week 4 fantasy football outlook Fantasy football injuries and the importance of bench depth Bryce Young and Matthew Stafford Lamar Jackson’s injury Surprising results around the NFL The NFL’s undefeated teams Aaron Rodgers and his future in Pittsburgh Mike McCarthy reunites with Rodgers DK Metcalf and the Steelers’ offensive potential Pittsburgh’s Eastern European food traditions Why Pittsburgh puts French fries on everything The Primanti sandwich The New York Giants are next #F3Podcast, #PulseCommunity, #VancouverIslandPodcast, #NFLFootballPodcast, #FantasyFootball, #PittsburghSteelers, #PrimantiSandwich
- Oct 3, 202620 min
The Foundation of Good Cooking - Good Stock,That Cooking Thing 🍳
Have you ever made a soup or sauce and thought, “Something’s missing”? Sometimes that something is stock. In this episode of That Cooking Thing, Chef Jonathan Frazier talks about one of the basic building blocks of cooking: making a good stock. Stock isn’t complicated, and you don’t need a fancy kitchen or a long list of ingredients to make it. Jonathan walks through the basics, from bones and vegetables to aromatics and seasoning, and explains what each one is actually doing. We’ll also talk about the difference between stock and broth, why you want to simmer instead of boil, why you skim your stock, and how to know when it’s ready. And one of the biggest things with stock is learning not to waste food. Those chicken bones, vegetable trimmings and bits and pieces left over from cooking can have another job to do. You just have to know what to do with them. In this episode: What stock actually is Stock vs. broth Why we use bones The role of vegetables and aromatics Why you simmer instead of boil What skimming does How long to cook your stock When to strain it How to cool and store it safely Using kitchen scraps to make stock How stock is used in soups, sauces and other dishes Chef’s Shortcut: Don’t throw away something just because you’re finished with it. Bones and vegetable trimmings can still have plenty of flavour left in them. 🎧 Listen to this episode of That Cooking Thing and let’s make some good stock.
- Sep 28, 202619 min
Indianapolis Colts — F3 Podcast: Football, Fantasy & Indiana Food
The NFL season is underway, and F3 is back with another team-focused episode! This week, Jonathan and Erin turn their attention to the Indianapolis Colts, breaking down the team's first win of the season, the fantasy football chaos of Week 3, and the food traditions of Indiana. They start with a look at another rough week of fantasy football, with injuries continuing to create headaches for managers across the league. Erin admits her roster took a beating, with players including Mike Evans and Dallas Goedert sidelined, while her bench didn't give her many strong options to work with. The duo also look around the NFL, including the number of quarterback injuries early in the season, undefeated teams such as the Vikings and Chiefs, winless teams including the Buccaneers, Dolphins, Titans and Texans, and the surprising 0-3 start for the Los Angeles Chargers. Then it's time to talk about the Indianapolis Colts. The Colts picked up their first win of the season, edging the Houston Texans 19-17 and improving to 1-2. Jonathan and Erin look at the team's challenging opening schedule, including games against the Baltimore Ravens and Kansas City Chiefs, and discuss the players to watch as Indianapolis looks to build momentum. A big focus is running back Jonathan Taylor, who has emerged as a key part of the Colts' offence. The episode also takes a look at quarterback Daniel Jones and what his performance could mean for Indianapolis as the season continues. Erin also highlights Colts owner Carlie Irsay-Gordon and her hands-on approach with the team, including her presence on the sidelines during games. Then it's time to head to Indiana's kitchen. Jonathan explores the state's strong agricultural roots, including corn, soybeans and livestock, and the hearty, familiar foods that have become part of Indiana's food culture. From St. Elmo's shrimp cocktail and Hoosier fried chicken to popcorn and sugar cream pie, there are plenty of regional favourites to talk about. And of course, no F3 episode would be complete without the F3 Food Pick of the Week. This week, Jonathan puts together a classic Indianapolis pork tenderloin sandwich — a huge piece of pork tenderloin pounded thin, breaded and fried until crisp and golden, then served on a hamburger bun with toppings such as mayonnaise, mustard, lettuce and tomato. The sandwich is closely associated with Nick's Kitchen in Huntington, Indiana, and its schnitzel-inspired preparation makes it the perfect handheld game-day food. Football. Food. Fantasy. This week, it's all about the Indianapolis Colts and the flavours of Indiana. In This Episode Fantasy football injuries and roster depth Erin's Week 3 fantasy football struggles Quarterback injuries around the NFL The Indianapolis Colts' first win of the season Jonathan Taylor's role in the Colts' offence Daniel Jones and the Colts' quarterback situation Colts owner Carlie Irsay-Gordon Indiana's agricultural food traditions The Indianapolis pork tenderloin sandwich Looking ahead to the Pittsburgh Steelers Fantasy football recovery — and remembering the lucky shirt F3 Podcast — Football • Food • Fantasy Hosted by Jonathan Frazier and Erin Haluschak.
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About The Edible Valley Podcast
Exploring the food culture of the Comox Valley and Vancouver Island. Interviews with local Chefs, Farmers, and Producers. Hosted by chef Jonathan Frazier , food entrepreneur and writer Darren Howlett and William Stringer the producer.
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